WC101125 Exercises in Food andAgriLife Science A

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science

Lecture Code WC101125 Subject Classification Specialized Education

Subject Name 食品生命科学特別演習Ａ

Subject Name
（Katakana）ショクヒンセイメイカガクトクベツエンシュウA

Subject Name in
English Exercises in Food andAgriLife Science A

Instructor OKUDA MASAKI

Instructor
(Katakana) オクダ　マサキ

Campus Higashi-Hiroshima Semester/Term 1st-Year,  First Semester,  1Term

Days, Periods, and Classrooms (1T) Inte

Lesson Style Seminar Lesson Style
(More Details) 　

Reading reviews and reports following topics, preparing resume, and presenting by turns, and discussion together.

Credits 2.0 Class Hours/Week 　 Language of Instruction B : Japanese／English

Course Level 7 : Graduate Special Studies

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 02 : Biotechnology

Eligible Students

Keywords Fermentation science, Biochemistry, Starch, Minerals

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students)

Class Objectives
/Class Outline Learning fundamental science and technology to perform the research, as well as reading comprehension of English in science and technology and presentation.  In addition, the abilities of analysis of experimental result, presentation of results and preparation of research report are acquired by progress meeting.

Class Schedule Reading reviews and reports following topics, preparing resume, and presenting by turns, and discussion together.
Suitability of materials for alcoholic beverage. Characteristics of plants used for the production of alcoholic bevarages.　New fermentation technology.

In the progress meeting, the experimental result is summarized in the report, presented and discussed together.

Text/Reference
Books,etc. Selected as necessary.

PC or AV used in
Class,etc. 　

(More Details) Resume, and Power Point if necessary.

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Review and rewrite your resume when it is not adequate.

Requirements

Grading Method Preparation of presentation, 30%; quality of presentation, 20%; positive and constructive atitude for discussion, 50%.

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message

Other

Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching.

Academic Year	2024Year	School/Graduate School	Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science
Lecture Code	WC101125	Subject Classification	Specialized Education
Subject Name	食品生命科学特別演習Ａ
Subject Name （Katakana）	ショクヒンセイメイカガクトクベツエンシュウA
Subject Name in English	Exercises in Food andAgriLife Science A
Instructor	OKUDA MASAKI
Instructor (Katakana)	オクダ　マサキ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, First Semester, 1Term
Days, Periods, and Classrooms	(1T) Inte
Lesson Style	Seminar	Lesson Style (More Details)
Reading reviews and reports following topics, preparing resume, and presenting by turns, and discussion together.
Credits	2.0	Class Hours/Week		Language of Instruction	B : Japanese／English
Course Level	7 : Graduate Special Studies
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	02 : Biotechnology
Eligible Students
Keywords	Fermentation science, Biochemistry, Starch, Minerals
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)
Class Objectives /Class Outline	Learning fundamental science and technology to perform the research, as well as reading comprehension of English in science and technology and presentation. In addition, the abilities of analysis of experimental result, presentation of results and preparation of research report are acquired by progress meeting.
Class Schedule	Reading reviews and reports following topics, preparing resume, and presenting by turns, and discussion together. Suitability of materials for alcoholic beverage. Characteristics of plants used for the production of alcoholic bevarages.　New fermentation technology. In the progress meeting, the experimental result is summarized in the report, presented and discussed together.
Text/Reference Books,etc.	Selected as necessary.
PC or AV used in Class,etc.
(More Details)	Resume, and Power Point if necessary.
Learning techniques to be incorporated
Suggestions on Preparation and Review	Review and rewrite your resume when it is not adequate.
Requirements
Grading Method	Preparation of presentation, 30%; quality of presentation, 20%; positive and constructive atitude for discussion, 50%.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message
Other
Please fill in the class improvement questionnaire which is carried out on all classes. Instructors will reflect on your feedback and utilize the information for improving their teaching.

Back to syllabus main page